Description
A vibrant and refreshing lemon asparagus pasta recipe that combines fresh asparagus with zesty lemon for a delightful meal.
Ingredients
- Spaghetti: 250 grams (about 8.8 ounces)
- Fresh asparagus: 200 grams (about 7 ounces), trimmed and cut into 2-inch pieces
- Lemon zest: From 1 medium lemon
- Lemon juice: From 1 medium lemon (about 2 tablespoons)
- Garlic: 3 cloves, minced
- Olive oil: 3 tablespoons
- Parmesan cheese: 50 grams (about 1/2 cup), grated
- Salt: To taste
- Black pepper: To taste
Instructions
- Prepare the asparagus by rinsing it under cold water and trimming the tough ends. Cut into 2-inch pieces.
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Add the drained spaghetti and blanched asparagus to the skillet, tossing gently to combine.
- Add lemon zest and lemon juice, and gradually pour in reserved pasta water until desired consistency is reached.
- Serve the pasta in elegant nests, topped with grated Parmesan cheese and additional lemon zest if desired.
Notes
- Experiment with different types of pasta like fettuccine or whole wheat.
- Fresh asparagus is preferred, but frozen can be used if necessary.
- Consider adding red pepper flakes or cherry tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: lemon asparagus pasta, spring recipe, quick dinner, vegetarian pasta